Mexican Street Corn

Name: Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 4 corn cobs; ¼ cup Mexican crema; ¼ cup mayonnaise; ¼ tsp garlic powder; ¼ tsp onion powder; ⅛ tsp ground chili powder; ⅛ tsp salt; Juice of 1/2 a lime; 2 tsp cilantro; cotija cheese or queso fresco; cilantro; chili powder

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Course
Side Dish
Cuisine
Mexican

Mexican Street Corn

Tiffany Henry

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Mexican Street Corn, or Elotes. This grilled corn recipe is coated with a cooling lime Crema, spiced with some Chile powder, and topped with crumbled Cotija and diced cilantro. The perfect side dish or appetizer!

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Ingredients

Servings

4 corn cobs husks and silk removed
¼ cup Mexican crema
¼ cup mayonnaise
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp ground chili powder
⅛ tsp salt
Juice of 1/2 a lime
2 tsp cilantro chopped

Toppings

cotija cheese or queso fresco crumbled
cilantro chopped
chili powder

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Instructions

Remove the husk and silk of the corn. If grilling, preheat the grill. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides. Continue this until all sides are cooked.
While the corn is cooking, prepare the sauce. Add the Mexican Crema, mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined.
After the corn is cooked, remove to a plate. Brush or spread the sauce onto the entire corn cob.
Add toppings as desired, Cotija or queso fresco, cilantro, Chile powder, additional lime juice.

Equipments used:

Notes

Crema: this is a thick and slightly tangy cream. If you are unable to find crema in the markets (usually located in the refrigerated section by cheeses) you can substitute with sour cream, just add bit of milk to it to thin it out slightly.
Cotija: This is a salty, crumbly cheese. Queso fresco is very similar, but has a more mild flavor. Both should be able to be found in most local markets in the cheese section. If unable to find either, feta is a good option.
If using a skillet, pour a small amount of olive oil in the skillet and heat on medium heat. Then cook the corn about 3 minutes, then turn and continue cooking. Do this until all sides are cooked. If you cook the corn on the skillet, you won’t get as much color to the corn as you would on a grill. If you’re looking for blackened corn, you will need to use a grill.
To make-ahead: Cook the corn, allow to cool and store covered in the fridge. Prepare the topping ingredients and store separately in the fridge. When ready to serve, brush the corn with melted butter or oil, reheat on a skillet briefly. Spread with toppings.